San Benedetto Style Shrimp and Artichoke Hearts

Total Time
Prep 15 mins
Cook 5 mins

This recipe is in response to a request. I found it in a Christmas memories book of recipes by Master Chefs. This is by Edward Giobbi

Ingredients Nutrition


  1. Cook shrimp in boiling water for 3 to 5 minutes, or till pink and just firm to touch.
  2. Drain and cool.
  3. When cool shell and devein.
  4. Slice shrimp into pieces about 1/4 inch thick and set aside.
  5. Drain artichoke hearts and chop into pieces no coarser than rough cut breadcrumbs.
  6. Combine shrimp and artichokes with the remaining ingredients and mix well.
  7. Serve at room temperature as part of an antipasto tray or with crackers.

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